|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P. Observed manager leave restroom, enter kitchen, then start handling food without first washing hands. CDI: EHS intervened; education provided; hands were washed.
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed manager handle raw chicken with gloved hands, then open walk-in cooler door, then proceed with food handling without changing gloves and washing hands in between. CDI: EHS directed manager to discontinue food prep, change gloves, and wash hands. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed 2 large deep plastic containers of noodles cooling inside walk-in cooler while covered in plastic. Product at 58F. CDI: noodles were separated into 4 sheet trays and placed inside reach-in freezers to cool properly. Product dropped down to 36F within 30 minutes. |